Easy Drop Sugar Cookies

These sugar cookies are some of the best tasting I’ve ever had.  Better yet?  There’s no chilling of the dough, no rolling, and no cutting.  They’re as easy as your standard drop cookies with the goodness of heavenly sugar cookies.  Thank you, Stephanie, for posting this on All Recipes!


2 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 tsp. vanilla extract


1) Preheat the oven to 375*F.  In a small bowl, combine flour, baking soda, and baking powder.  Set aside.

2) In a large bowl, cream together the butter and sugar until smooth.  Beat in the egg and vanilla.  Gradually blend in the dry ingredients.  Roll rounded teaspoonfuls of dough into balls (I actually use a 1 T cookie scoop), and place on an ungreased cookie sheet (I like to use parchment paper or a silicone baking mat).

3) Bake 8-10 minutes, or until golden.  Let stand on the cookie sheet for two minutes before removing to cool on a wire rack.

drop sugar cookies

4) Frost and decorate if you desire!

drop sugar cookies with frosting

Yield: approximately 5 dozen cookies


Peanut Butter Chocolate Chip Reese’s Cup Cookies

These might be the easiest most delicious cookies you’ll ever make.  I was watching The Pioneer Woman (see her original post here) last Saturday and she made these.  I’m convinced she can do no wrong.  Make these.  Today if you can.  Tomorrow at the latest.

You can make these with a variety of cookie dough and candy, but this is what I did:


1 package Nestle’s break apart Peanut Butter Chocolate Chip Cookie Dough

24 unwrapped Reese’s Peanut Butter Cups


Preheat your oven to 350*.

Coat a mini-muffin tin with cooking spray, butter, baking spray, whatever non-stick method you prefer.  Place one cookie in each cup.  Bake 6-8 minutes (I did mine approximately 7.3 minutes).  You want the edges to JUST start getting brown.

Meanwhile, unwrap your candies.  As soon as you take the cookies out of the oven, put a Reese’s cup in the center of each one.  Let cool for 5-10 minutes, then remove from the pan with a knife, spoon, or whatever utensil floats your boat and works for you.  I used a plastic knife on my non-stick muffin tin.

Now, stop yourself from eating the whole batch.  I’m serious.

Peanut Butter Chocolate Chip Reese's Cup Cookies